Betty'S Cheese Cake
A creamy, fruity cheesecake with a crunchy zwieback crust, topped with sour cream and fresh strawberries, perfect for entertaining or a delightful dessert treat.
Ingredients
Instructions
- Crush zwieback and press into the bottom of an 8-inch lightly buttered spring pan to form the crust.
- Set out cream cheese to soften.
- Beat 4 egg whites until stiff peaks form.
- Gradually blend in 1 cup sugar into the egg whites.
- Set aside the egg white mixture.
- Beat the cream cheese until smooth.
- Add vanilla and the beaten egg white mixture to the cream cheese and blend well until smooth.
- Pour the cream cheese mixture into the prepared spring pan.
- Bake for 25 minutes at 350°F.
- Mix sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla, then spread on top of the baked cheesecake.
- Bake for an additional 5 minutes at 475°F.
- Chill the cheesecake for 2 hours.
- Turn the cheesecake upside down onto a serving plate and serve with fresh strawberries.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is fully softened before blending. If you don't have zwieback, graham crackers or crushed cookies can work as a substitute for the crust. Be careful not to overmix the egg whites after adding the sugar to maintain their volume. For an extra touch, consider folding in some lemon zest for brightness.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh strawberries for a delightful contrast. A drizzle of chocolate sauce or a dollop of whipped cream can elevate the presentation. This cheesecake pairs beautifully with a refreshing Eye Opener(Drink) for a perfect dessert experience or as part of a brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you'd like to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil. To reheat, let it thaw in the fridge overnight, then serve chilled or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Cheese Cake contains roughly 12 calories, with 1g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of cream cheese?
While cream cheese is essential for the cheesecake's texture, mascarpone or ricotta can be used for a different flavor profile. However, the consistency may vary, so adjust the sugar and egg whites accordingly for best results.
How can I tell when the cheesecake is done baking?
The cheesecake should be slightly set but still have a slight jiggle in the center when you remove it from the oven. It will continue to firm up as it cools and chills in the refrigerator.
Is it possible to make this cheesecake gluten-free?
Yes, simply use gluten-free cookies or crackers for the crust instead of zwieback. Ensure all other ingredients, including sugar and vanilla, are gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).